Thai · Dessert
Thai Golden Egg Yolk Cake
A Thai bakery classic, khanom kok farang-style golden sponge built almost entirely on egg yolks, gently warmed and whipped over a bain-marie until impossibly light, then folded with coconut milk and butter for a dense golden crumb and a faintly eggy, custardy sweetness.
$1
20 minsPrep
27 minsCook
57 minsTotal
MediumLevel
Nutrition per serving
331Calories
8gProtein
16.1gFat
38gCarbs
23.3gSugar
0.3gFiber
269mgSodium
367mgChol
8.3gSat Fat
96mgPotassium
49mgCalcium
2mgIron
0.7mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Set a heatproof bowl over a pot of barely simmering water (double-boiler setup) and crack in the egg yolks and whole egg along with the sugar.
2
Whisk the egg mixture constantly over the gentle heat until it reaches body temperature and the sugar has dissolved, about 2-3 minutes, then remove from heat.
3
Using a hand mixer, beat the warmed egg mixture on high speed for 6-8 minutes until pale, thick, and tripled in volume, forming a ribbon when the beater is lifted.
4
Sift the cake flour and salt over the whipped eggs in two additions, folding gently with a spatula each time to keep the air in the batter.
5
Stir the warmed coconut milk, melted butter, and vanilla extract together, then fold a spoonful of the egg batter into this mixture to temper it.
6
Fold the lightened coconut-butter mixture back into the main batter in two additions until just combined and no streaks of fat remain.
7
Grease and line the base of a 10cm round cake tin, pour in the batter, and tap gently on the counter to release large air bubbles.
8
Bake at 160°C (320°F) for 25-28 minutes until deep golden on top and a skewer inserted into the centre comes out clean.
9
Immediately invert the cake onto a wire rack and leave to cool completely before releasing it from the tin and slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 3/83 3/8 egg yolks, room temperature (55g)
- 5/85/8 eggs, room temperature (30g)
- 1.6 oz45g sugar white
- 1.2 oz35g sifted cake flour
- 0.7 oz20g warmed coconut milk
- 0.4 oz12g melted butter
- 0.1 oz3g vanilla extract
- 0 oz1g salt
